I had my first Venezuelan Arepas at a food cart in Portland, OR. I had no idea what I was missing. The minute I had one, I was hooked, and decided that I must teach myself to make them at home. <br /> <br />After a little research, I discovered that the key to successful arepas is the corn flour. It must be pre-cooked. Everyone recommended Harina PAN, so I sent the husband on a little reconnaissance mission and he returned home with the requisite yellow bag. I'm not sure how prolific it is elsewhere in the U.S., but he had no problem finding it at a neighborhood Latin American grocery store. <br /> <br />The original arepas recipe is from Gluten-Free Girl and it's surprisingly easy and foolproof. I made mine vegetarian, but I'm sure they're equally delicious with meat of your choice.

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